About 4 weeks ago, I brewed a Maple Pumpkin Ale. From the outside line on my fermenting bucket, I was a little over 5 gallons, so I wrongly assumed that I'd have 5 gallons to transfer to my bottling bucket. Assuming I'd have 5 gallons, I used 2/3 cup of cane sugar, which should have been the correct amount. Once I completed transferring into the bottling bucket, I realized I only had about 4 gallons - I lost an entire gallon to settling pumpkin and trub. SOOO - that leads me to believe I have way too much sugar for a 4 gallon batch. What can I do to prevent bottle bombs and crazy over carbonation?? Will it carbonate faster with more sugar to eat? Any tips or assistance would be greatly appreciated!
Too much priming sugar?? How to prevent bottle bombs?
- Thread starter pfalor
- Start date
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Try plugging your numbers into a calculator. I use this: http://www.northernbrewer.com/priming-sugar-calculator/
See how high the numbers would be at 4 gallons. I think you can go to close to 4 volumes without worrying about the bottles. But your beers will be fizzy and may be very difficult to pour. Lotsa foam!
See how high the numbers would be at 4 gallons. I think you can go to close to 4 volumes without worrying about the bottles. But your beers will be fizzy and may be very difficult to pour. Lotsa foam!
Ogri
Well-Known Member
Just tell yourself, and anyone else that's drinking them, that they're a Belgian style Maple Pumpkin trippel 
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